No ImageWild Rice Salad with Cranberries and Pecans

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  1. CWlaz

    Used brown rice instead of wild rice, and LOVED it!

    xxxxxyyyyy

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  2. karen

    I want to use dried currants, but they can be hard. Can I cook them in with the rice?

  3. Paul

    I didn’t make this exact recipe but I’ve made a similar salad (also, a hot side dish with fresh herbs) from pure wild rice but you first have to “bloom” it. No brown rice or any other is necessary.
    In a heavy saucepan, bring several cups of water to a boil. Add wild rice. Immediately turn off heat, stir and cover for one hour. After an hour, bring more water to a boil in a kettle. Drain the rice in a sieve, return to the saucepan and add the boiling water with a pinch of salt. Cover and wait another hour. If all rice is not bloomed, repeat, cool and construct your salad.
    It sounds like a pain but pure bloomed wild rice has a flavor and texture like no other. You are poaching the wild rice and not boiling it. It makes a major difference.
    My personal preference for these fall flavors would be chopped toasted hazelnuts and dressed with hazelnut oil instead of pecans and olive oil. And maybe some chopped chervil. But that’s just me.

  4. Monica

    Has anyone tried this without the onion? I can’t stomach raw onion anymore. Will it ruin the dish if I leave it out?

  5. Jill

    Just wondering how far in advance I can make this. Today is Sunday and I want it for Thanksgiving. But I don’t have time to do it last minute. Make it now and refrigerate? Can it be frozen, before putting on the dressing?

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